Flow Properties of Solutions of Oat β-Glucans
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1987.tb14083.x/fullpdf
Reference8 articles.
1. The viscosity of dilute solutions of guar gum and locust bean gum with and without added sugars
2. ENZYMIC QUANTIFICATION OF (1→3) (1→4)-β-D-GLUCAN IN BARLEY AND MALT
3. Flow Properties of Selected Food Gums
4. Effect of Heat Treatment on the Flow Properties of Aqueous Guar Gum and Sodium Carboxymethylcellulose (CMC) Solutions
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